Delicious Vegan Butternut Squash Soup with Creamy Almond Milk

Warm up with a bowl of this velvety and flavorful Vegan Butternut Squash Soup made with creamy almond milk. This comforting and nutritious soup is a perfect balance of sweet and savory, with a hint of warmth from the aromatic spices. It's an easy and satisfying meal that will keep you cozy during colder days. Plus, it's fully vegan and packed with wholesome ingredients.

Ingredients

• 1 butternut squash, peeled, seeded, and diced
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste
• Fresh parsley or cilantro, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
2. Add the diced butternut squash to the pot, along with cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir well to coat the squash with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat, cover the pot, and simmer for about 25-30 minutes, or until the butternut squash is tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious with the hot liquid.
5. Return the soup to the pot and stir in the almond milk. Heat the soup over low heat for an additional 5 minutes, allowing the flavors to meld together.
6. Taste and adjust the seasoning if needed. If the soup is too thick, add more vegetable broth or almond milk to achieve the desired consistency.
7. Serve the soup hot, garnished with fresh parsley or cilantro. Enjoy!

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